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Turkey Stiphado

Method

  • Heat a little oil in a large heavy-bottomed pot and saute the turkey until sealed on all sides. Remove and set aside.
  • Add the onions and potatoes to the pot and cook for a few minutes, continually stirring and scraping down the sides. Then add the allspice berries, cinnamon, wine and sugar. Reduce a little and add the balsamic, rosemary, ¼ cup pasta sauce, 1 cup stock and seasonings, the turkey, remaining stock and the pasta sauce. Mix well and bring to the boil. Then cover tightly and simmer very, very gently for about 1 hour. Taste for seasoning. 
  • When ready, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well and toss with the butter, parsley, seasonings and parmesan.
  • Serve a mound of the stew on a bed of the pasta in individual flat soup bowls.

Ingredients

  • olive oil
  • 1 large turkey breast, cut in 4 cm pieces
  • 8 baby onions, peeled
  • 8 chats (baby potatoes), scrubbed & cut in half
  • 1 tspn allspice berries, smashed a little
  • 2 cinnamon sticks
  • ½ cup red wine
  • 1 tspn sugar
  • 2 tbsp balsamic vinegar
  • leaves from 3-4 rosemary sprigs
  • ½ cup tomato pasta sauce
  • 2 cups chicken stock
  • freshly ground salt & pepper
  • 400 gm wide lasagna
  • a knob of butter
  • 1 tbsp freshly chopped parsley
  • 1 heaped tbsp freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm